It never ceases to amaze me when I pull out a dessert from my pressure cooker. You won’t believe that this Instant Pot Key Lime Cheesecake was made in a pressure cooker. OH MY it is delicious. It has the perfect texture, smooth and silky yet firm. So full of flavor. I always go for chocolate desserts but this citrus cheesecake is a winner. You will not be disappointed! A pressure cooker can be life changing. You will find that healthy meals can be made in minutes. Here are some of the pressure cooker recipes my family has been enjoying. Even if you don’t make your main course in the pressure cooker it can make the quickest sides. Instant Pot Stick of Butter Rice is the BOMB. It is great side dish for your family but is also an outstanding no fail recipe for company!
My friend Laura Finson made this delicious cheesecake. We can’t wait to share more Instant Pot desserts with you! The Instant Pot is the way to make moist yummy desserts. You must also give this Instant Pot Chocolate Chip Pumpkin Bundt Cake recipe a try. You will at least want to check out the bundt cake recipe for instructions on how to make a sling. This sling is the key to getting your dessert out of your pressure cooker.
Instant Pot Key Lime Cheesecake
For Crust:
1 c graham cracker crumbs
3 T butter, melted
For Cheesecake:
16 oz Cream Cheese, softened to room temperature
2 t Flour
½ c Sugar
2 t Vanilla
Zest of 1 Lime
2 Eggs
1 Egg Yolk
2 T Heavy Whipping Cream
3 T Key Lime Juice
Topping:
¾ c Heavy Whipping Cream
2 T Sugar
Zest of 1 Lime
10 Thin Lime Slice Halves
Directions:
For Crust:
Spray a 6” springform pan with non-stick spray and set aside. In a small bowl combine graham cracker crumbs and melted butter and stir together with a fork. Press firmly into the bottom of the sprayed springform pan, then set aside.
For Cheesecake filling:
With an electric mixer beat together: cream cheese, flour, sugar, vanilla and
zest of one lime. Scraping sides and bottom to ensure all ingredients are
mixed together well (to avoid any lumps). Add eggs one at a time and then egg yolk. Beat until just combined. Mix in Key Lime Juice (if you can’t find Key Lime Juice, you can substitute lime juice) and Whipping Cream until just combined. Pour over crust. Tap pan gently on countertop a few times to get rid of any large air bubbles.
Cooking:
Add 1.5 cups water to pressure cooker insert. Then place trivet in bottom of
insert. Lay a paper towel over the top of the springform pan (dry paper towel) and
then wrap tightly with aluminum foil. Place pan in pressure cooker using a sling. Lock lid in place and cook at high pressure for 37 minutes. Once cooking is completed let pressure release naturally for 18 minutes. Carefully remove from pressure cooker and remove foil and paper towel. Set on wire rack and cool for 10 minutes. Then carefully run a sharp paring knife around the perimeter (between cheesecake and pan edge). Let cool for 20-30 minutes and then release the springform pan edge. Cover lightly and refrigerate overnight.
Topping:
Using a large spatula, remove springform pan bottom from cheesecake and
place cheesecake on serving platter. Place whipping cream and sugar in a mixing bowl and then whip until stiff. Fold in the zest of ½ of a lime (keep remaining ½ of lime to zest over the top
for a lovely presentation). Place whipping cream in a piping bag with a large open star tip and pipe onto top of cheesecake, then zest remaining half of lime over the top of the whipped cream and center of cheesecake. Place lime slice halves around perimeter of cheesecake equidistance apart by sliding gently into whipped cream. Refrigerate (covered) until ready to serve. Enjoy!
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